Puliyumchadam/Puliyodharai

Variety rice and one pot meals have become the order of the day. Like I mentioned in one of my earlier posts, cooking up a proper meal with Kootan and curry has become only a weekend affair.  Back in India too, I used to often prepare variety rice as it is one thing my daughter and husband take in their lunch box without any complaints. My daughter likes all Lemon rice and Puliyodharai the most. Actually she likes anything that's a little tangy and I'm the opposite. My favorite is the coconut rice, but I still don't understand why I haven't posted most of my favorite recipes.

Anyways, coming to today's recipe, Puliyumchadam, yes, that's how we call it at home. I have shared my mother's way of making it. My mom makes really good puliyumchadam. Everytime we had a long train journey amma would prepare this and curd rice for us to eat in the train.

Pair this rice with some potato curry and papads and you have a delicious meal ready.

Serves - 4

What you’ll need

1. Rice – 1.5 cups
2. Tamarind – a lemon sized ball
3. Turmeric Powder – 1/4 tsp
4. Jaggery – 1 tbsp
5. Asafoetida Powder – ¼ tsp
6. Salt to taste

For tempering

1. Sesame Oil/Nalla Ennai – 4 to 5 tbsp
2. Mustard Seeds – 1 tsp
3. Channa Dal – 1 tsp
4. Peanuts – 2 fistfull
5. Dried Red Chilly - 1
6. Curry Leaves – 10 to 15 leaves

For the Spice Powder

1. Coriander Seeds – 3 tbsp
2. Channa Dal – 2 tbsp
3. Dried Red Chillies – 4 to 5
4. Fenugreek Seeds – ½ tsp
5. Sesame Seeds – 1 tbsp

Method

1. Wash the rice and cook with salt and a spoon of oil in such a way that the grains are separate. Make sure the rice is not mushy.
2. Spread the rice in a wide plate and let it cool. Drizzle a spoon of oil over it.
3. Soak the tamarind in hot water for 10 minutes. Extract tamarind juice by adding 1 cup of water. Don’t add too much water while taking the extract. The extract should be little thick.
4. Add the tamarind extract to a saucepan, add salt, turmeric powder, asafoetida and jaggery. Let this simmer on medium heat for 10 10 to 15 minutes or till the extract becomes thick.
5. For the spice powder, Heat a small frying pan, add the channa dal and dry roast, when it is half done, add the coriander seeds, fenugreek seeds and dried red chillies. Roast till the dal is nice and red. Remove and cool.
6. In the same pan, add the sesame seeds and fry till they change color or till they start popping.
7. Cool and grind to a powder.
8. In the same pan or in a small kadai, add the oil, temper with mustard seeds, Channa dal, peanuts, red chillies and curry leaves.
9. Add this tempering to the rice, also add the tamarind paste and salt and mix well. Finally add the spice powder. You may not need the entire spice powder, add 2 or 3 tbsp, do a taste check and add more if required.

Let his stand for a minimum of one hour before serving.

Note:

You can do the tempering and then add the tamarind extract in it and proceed.  But I follow the above method only.

You can store the prepared pulikachal for about 10 days in the refrigerator.

Adjust the spice levels according to your taste.

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Lemon Rice

Ellu Sadam

Mathan Erisserry / Pumpkin in Coconut Sauce

Errissery is a Saddhi (Sadhya/Feast) special in Kerala. It is prepared using Pumpkin, Yam, Jackfruit or with a combination of Raw Banana and Yam. Vegetables are cooked and simmered in a coconut paste and then again topped with roasted coconut. A very flavorful curry that can be enjoyed with rice and some pickle or with any thogayal or pachadi.

Serves - 2

What you'll need

1. Pumpkin – 2 cups, cut into bite sized cubes
2. Turmeric Powder – ¼ tsp
3. Salt to taste

To Grind

1. Scraped Coconut – ¾ cup
2. Cumin Seeds – ½ tsp
3. Dried Red Chilly – 1

To Roast

1. Scraped Coconut – ¼ cup

To Temper

1. Mustard Seeds – ½ tsp
2. Urad Dal – ½ tsp
3. Dried Red Chilly – 1 (optional)
4. Curry Leaves - few

Method

1. Cook the pumpkin pieces in 1.5 cups of water with salt and turmeric powder, until soft.
2. Grind coconut, cumin seeds and red chilly to a smooth paste using little water.
3. Once the pumpkin pieces are cooked, add the ground paste to the cooked pumpkin pieces, mix well and simmer for 3 to 4 minutes or until it starts boiling.
4. Remove from heat.
5. Now heat a small frying pan, add a tsp of oil and roast the coconut  until dark brown.
6. Add this browned coconut to the pumpkin coconut mixture and mix.
7. Finally temper with mustard seeds, urad dal, red chilly and curry leaves.

Serve this delicious Mathan Erisserry with white steamed rice and thogayal or any pickle.

Mushroom Chettinad

We are not a mushroom hating family, but we are not its lovers either. So, though I cook mushrooms, they were not a regular fare, back in India. But here, mushrooms are available in plenty and are now finding their way into my kitchen very regularly. Cooking with mushrooms has become a weekly affair and I am on the lookout for some interesting recipes using them.

And that’s when, I found this amazingly flavourful dish, on Sanjeev Kapoor’s website. The aroma and flavour of the freshly ground spices takes this dish to another level. The bland mushrooms blend really well with the spices absorbing all the flavours. It is slightly on the spicier side, so adjust the chillies according to your taste levels.  

Serves -2 - 3

What you’ll need

1. Mushrooms – 250 gms
2. Onion – 2, medium sized, finely chopped
3. Tomato – 2 medium sized, finely chopped
4. Garlic – 2 cloves, crushed
5. Ginger – 1 inch piece, grated
6. Red Chilli Powder – ½ tsp
7. Turmeric Powder – ¼ tsp
8. Sugar – ½ tsp
9. Salt to taste
10. Oil – 2 tbsp
11. Fresh Coriander Leaves for garnishing

For the spice paste

1. Coriander Seeds – ½ tbsp
2. Cumin Seeds – ½ tsp
3. Fennel Seeds – 1 tsp
4. Cloves – 2
5. Cardamom – 2
6. Cinnamon – a small piece
7. Dried Red Chillies – 2 or 3
8. Black Pepper – 5 to 6
9. Fresh Scraped Coconut – 3 tbsp
10. Poppy Seeds – ½ tbsp
11. Cashewnuts – 6 to 7

Method

1. Soak the poppy seeds and cashewnuts in warm water for 15 minutes.
2. Heat a kadai with a tsp of oil, roast cumin, fennel, coriander, cloves, cardamom, cloves, black pepper and dried red chillies and coconut until a nice aroma starts coming and the coconut is lightly browned. Transfer to a plate and allow to cool.
3. Grind the above spices along with the poppy seeds and cashewnuts to a smooth paste adding about ¼ to ½ cup water.
4. Heat another kadai with the remaining oil, add the chopped onions, ginger and garlic and fry until the onions are browned.
5. Add turmeric powder and fry for few seconds.
6. Next add the chopped tomatoes and fry until mushy and almost dry.
7. Now add the ground spice paste and chilli powder and fry on medium heat, stirring continuously for 3 to 4 minutes.
8. Add the halved mushrooms, mix well.
9. Also add about 1 cup of waster, salt and sugar. Mix well and cook covered on low heat for 5 to 6 minutes.
10. Garnish with coriander leaves.

Serve hot with rice or rotis.

Uralaikizhangu Podimas

Potato is a very versatile vegetable, with lovers world wide. It is one vegetable that is loved by kids and adults alike. My family for one loves potatoes in any form, be it a spicy curry, gravy or some crispy fritters. My younger daughter, just can't wait till the curry gets ready. As soon the potatoes are cooked and out of the cooker, she will be ready for her share. She loves eating plain boiled potatoes. 

Potato podimas or mashed potatoes - Indian style, is a very simple dish, that can be prepared in a jiffy if you have boiled potatoes ready in hand. A very flavorful and delicious curry, that pairs beautifully with plain rice and rasam. The perfect comfort food for a rainy day, no no for any day.

Serves 3 to 4

What you'll need

1. Potato – 4 to 5 Medium sized
2. Green Chillies – 1 or 2
3. Ginger – 1 inch piece
4. Lemon Juice – 2 tsp
5. Oil – 3 tsp
6. Mustard Seeds – ½ tsp
7. Spilt Urad Dal – ½ tsp
8. Channa dal – 1 tsp
9. Turmeric Powder – ¼ tsp
10. Salt to taste

Method

1. Pressure cook the potatoes. Cool, remove skin and mash them coarsely.
2. Heat a Kadai with oil, splutter mustard seeds, channa dal and urad dal. Once the dals turn golden add, chopped green chilles, grated ginger and curry leaves. Fry for a minute.
3. Add turmeric powder and then add the mashed potatoes and salt.
4. Mix well and cook uncoverd for 5 to 6 minutes.
5. Remove from heat and add the lemon juice. Mix and serve hot with rice and rasam.

Note:

1. There is a variation to this method. My mother sometimes, coarsely grinds a little coconut, green chilly and ginger without any water. And adds it to the mashed potatoes. No lemon juice is added to this version.

Falafel with Tahini Sauce

A couple of years back, if you had asked me about falafels, I would have been clueless. But, thanks to the blogging world, I came to know about them. Though I have read many blogs posts and recipes on falafels I never tried it at home nor did I get a chance to taste them in India. Now, here in Amsterdam, Falafels are a popular street food. And finally I got to have my share of falafels from a local shop here. They are very delicious and a filling meal too.

The Dutch cuisine is influenced by cuisines of many countries and one of them is the Middle Eastern. It is very visible from the popularity of dishes like Falafels and baklava.

Falafels are deep fried chickpea or fava bean balls, served traditionally with Pita Bread and Tahini sauce and pickled vegetables. These can also be enjoyed a snack by skipping the bread.

Makes about 14 falafels

What you'll need

For the falfel

1. Dry Chickpeas (soaked overnight) – 2 cups
2. Onion – ½ of a big one
3. Garlic – 2 cloves
4. Green Chilly – 1
5. Coriander Powder – ½ tsp
6. Cumin Powder – ½ tsp
7. Chopped fresh Coriander – 2 tbsp
8. All purpose flour – 3 tbsp
9. Salt to taste

Method

1. Drain all the water from the soaked Chickpeas. Keep it as dry as possible.
2. Add the chickpeas to the mixer/food processor.
3. Add chopped onion, garlic, green chilly, coriander powder, cumin powder, and grind to a coarse consistency. Don’t make into smooth paste. Grind without adding any water.
4. Transfer to a bowl. Add the salt, coriander leaves and flour.
5. Mix well and refrigerate for a couple of hours.
6. Heat oil for deep frying.
7. Make small balls out of the chickpea mixture. Add one ball to the oil and test, if it stays whole then make balls with the remaining mixture and deep fry 4 to 5 balls at a time until nice and brown. Drain excess oil on a tissue paper. If the ball disintegrates, then add more flour to the mixture and fry.
8. Deep fry in a medium flame, if the oil is too hot, outside with become dark very soon but inside will remain uncooked.
9. Serve these with Pita bread and Tahini Sauce

For the Tahini Sauce

1. White Sesame Seeds – ½ cup
2. Oil – 2 to 3 tbsp
3. Lemon juice – 1 tbsp (adjust according to taste)
4. Roasted Garlic – 1 clove, crushed
5. Chopped coriander leaves – 1 tbsp
6. Salt to taste
7. Method
8. Heat a pan, roast the sesame seeds lightly.
9. Cool and grind into a paste, without adding water.
10. Now add the oil little at a time and grind. You can add more oil and make it into pouring consistency.
11. Transfer to a bowl, add salt, lemon juice crushed garlic and about ½ cup water.
12. Mix well adjust consistency and seasoning by adding water, lemon juice and salt.
13. Finally garnish with coriander leaves.

Serve with falafel.

Note: If serving stuffed in Pita bread, flatten the balls slightly like a patty, so that they can be easily kept inside the bread.